Preppy Kitchen · by John Kanell★ 5.0 (61)
Chicken Enchiladas Recipe
NUTRITION · PER SERVING35M COOK
CAL 30%·PRO 88%
CARBS 43G29% OF CAL
4G FIBER0G ADDED0G INTRINSIC34G OTHER5G TOTAL SUGAR
FAT 28G42% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken-filled tortillas baked in enchilada sauce with cheese. Quick to assemble and freezer-friendly, it's a straightforward Mexican-inspired dinner.
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Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons vegetable or olive oil
- 1 medium onion (diced (225g))
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 5 cloves garlic (minced)
- 1½ pounds cooked shredded chicken breasts ((675g))
- 8 large 8-inch flour tortillas ((567g))
- 3 cups Mexican-blend shredded cheese ((340g))
- 1 batch homemade enchilada sauce (or 2 (10-ounce/285g) cans, divided)
- Optional toppings: fresh chopped cilantro, sour cream, sliced avocado
At a glance
PER SERVING · TIME 35M
CAL 30%·PRO 88%
CARBS 43G29% OF CAL
4G FIBER0G ADDED0G INTRINSIC34G OTHER5G TOTAL SUGAR
FAT 28G42% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1496mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Calcium
- 435mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.